Thursday, August 18, 2016

Roasted Spanish Chicken Thighs


                 Roasted Spanish Chicken Thighs        

 8 to 10 boneless, skinless chicken thighs 
 2 red bell peppers, seeded and cut into wedges 
 1 large onion, cut into wedges 
 3 cups salad potatoes, scrubbed and halved 
 4 garlic cloves, lightly crushed 
 1 lemon, cut into wedges 
 3 tablespoons olive oil 
 20 thin slices chorizo, halved 
 1 large handful pitted green olives 
 5 ounces cherry tomatoes 
                                        salt and ground black pepper                                    

 1. Heat the oven to 425°F.

 2. Put the chicken, red peppers, onion, potatoes, garlic, 
lemon and oil in a large roasting pan and toss all the 
ingredients together so they are coated in oil. Season 
lightly with salt and pepper.

 3. Put the pan over high heat on the stovetop and stir 
everything together for a couple minutes to get some 
heat into the ingredients, then place the pan in the oven 
and roast 30 minutes, turning all the ingredients in the
 pan halfway through.

 4. Add the remaining ingredients, return the pan to the oven 
and roast 30 minutes longer, turning the ingredients a couple 
of times for even cooking, until everything is juicy, golden. 
The juices from the chicken should run clear when the thickest 
part of the thighs are pierced with a skewer. 

No comments:

Post a Comment